The Ritz London (150 Piccadilly), conceived and founded by hotelier Cesar Ritz, opened its doors on May 24, 1906. The first steel-framed building of any significance in London—with French chateau-style architecture and Louis XVI interiors—the hotel was, according to Ritz, “a small house to which I am proud to see my name attached.” After recently being restored to its original glory, the landmark hotel continues to be one of London’s most fashionable addresses for afternoon tea and the place to enjoy “Putting on The Ritz.” A long-standing recipe for a tea sandwich in the Palm Court is a smoked salmon sandwich served with a whisky-spiked mousse, but these simple, equally delicious salmon mousse pinwheels substitute horseradish and chives for the whisky. You can add a few capers for zing, if you like, and then roll the sandwiches into pinwheels.

convert Ingredients
For the salmon mousse
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh chives
1 tablespoon prepared horseradish
4 ounces smoked salmon
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground white pepper
1 tablespoon drained capers (optional)

For the pinwheel sandwich
12 slices dark wheat or pumpernickel bread, crusts removed (see Note)
2 ounces smoked salmon, cut into thin strips

Method
Make the salmon mousse
1. Put the cream cheese, butter, chives, horseradish, salmon, lemon juice, and pepper in a food processor and process for 20 to 30 seconds, or until smooth. Stir in the capers, if using. (Cover and refrigerate for up to 2 days; bring to room temperature for spreading.)

Make the pinwheel sandwiches
1. Roll the bread slices flat with a rolling pin.

2. Spread the salmon mousse on one side of each slice and arrange pieces of smoked salmon on top. Roll up the bread and place it seam side down on a serving plate. Cover with a damp tea towel or paper towels until ready to serve.

3. Serve the salmon pinwheels whole or cut each one in half crosswise and on a diagonal and serve angled side up.

Note: Arnold brand German dark wheat bread (from its Whole Grains bread collection) makes delicious pinwheels.

Recipe © 2009 Margaret M. Johnson. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Clams casino is one of those classic American dishes that inspired me to write this book. I wanted to renew interest in some dishes that were delightful in their original incarnations, but then were overdone, often badly, to such an extent that they fell out of favor. If you make the these clams casino this way (and this recipe is different from the classic because I don’t crumble the bacon), you’ll understand why it became so popular. Cut the bacon into small slabs, which protects the clams from overcooking while infusing them with its flavor. The bacon crisps up around the edges, giving you a nice contrast of chewy and crisp textures. The clams casino can be prepped ahead of time through step 4.

convert Ingredients
1 tablespoon chopped chives
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1/2 small garlic clove, green shoot removed, roughly chopped
Pinch of kosher salt
Freshly ground black pepper to taste
4 tablespoons unsalted butter, softened
1 1/2 ounces bacon (2 strips)
Rock salt for the baking sheet (optional)
24 cherrystone clams, shucked and left on the half shell
1/2 lemon

Method
1. In a mortar and pestle, mash together the herbs, garlic, salt and pepper. Add the butter and mash together.

2. Cook the bacon until just cooked through but not crisp. Remove from the heat and cut in 1-inch pieces.

3. Preheat the oven to 400ºF (200ºC). Cover a baking sheet with a 1/2-inch-thick layer of rock salt, if using. Heat in the oven for 5 minutes. Now preheat the broiler.

4. Place the clams casinos on top of the salt (this is just to keep them steady). Top each with about 2 drops lemon juice and 1/2 teaspoon of the butter mixture. Lay a piece of bacon over the top.

5. Place the clams under the broiler for 2 to 3 minutes, until the butter is sizzling. Serve the clams casino  immediately.

Recipe © 2009 Mark Peel. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Cozze gratinate
Cozzi ammuddicati

Giovanni Ardizzoni, owner of Letojanni’s Da Nino restaurant, told me the secret to their baked mussels is moisture-absorbing pan carré, or crisped crumbs, not so different from Pepperidge Farm white bread. You can use these seasoned breadcrumbs for baked stuffed clams or baked oysters.

convert Ingredients
1 cup medium breadcrumbs from fresh or slightly stale white bread (see Notes)
2 tablespoons chopped flat-leaf parsley
1 or 2 cloves garlic, finely chopped
1/4 teaspoon sea salt or kosher salt, or to taste
Freshly ground black pepper
Extra-virgin olive oil
2 pounds small rope-farmed mussels (about 4 dozen), cleaned

Method
1. In a small bowl, mix the breadcrumbs, parsley, and garlic. Season with salt and a few grindings of pepper. Drizzle with about 2 tablespoons of olive oil and mix until the breadcrumbs are moistened.

2. Place the mussels in a large skillet. Cook over high heat, covered, shaking the pan often, and removing the mussels to a baking pan or rimmed sheet as they start to open. (Because the mussels will be baked, they should be heated just long enough to force the shells open.) Snap off the top shells and arrange the mussels so they support each other rather than tilting to one side.

3. Drizzle any cooking liquid from the pan into the shells. Spoon the seasoned breadcrumbs over the mussels, packing them gently into the shells. Drizzle the mussels with a little more olive oil (they can stand at room temperature for up to 1 hour at this point).

4. Preheat the oven to 450°F (230°C). Cook the mussels on the top rack of the oven just until the breadcrumbs brown, about 10 minutes. Serve the mussels warm or at room temperature.

Notes: To make the breadcrumbs, place 1 or 2 slices of bread, torn into several pieces, in a food processor bowl. Process until reduced to medium-size crumbs. If the breadcrumbs are fresh, dry them slightly in a dry skillet or a toaster oven set on low heat.

The allotment of seasoned breadcrumbs is fairly frugal, ensuring a crisp topping; for a more ample but breadier filling, make an additional half recipe of the stuffing.

Recipe © 2009 Toni Lydecker. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

These eggplant wraps are the absolute perfect hors d’oeuvre or picnic food. They can be made and assembled a day in advance and refrigerated. The wraps travel well and the eggplant will taste even better when the wraps come to room temperature. Wait until the last minute to cut them in halves or, if you like, slice them for little aram-style sandwiches for a party platter.

convert Ingredients
1 medium eggplant, diced
2 red bell peppers, diced
1 medium sweet onion, diced
6 to 8 garlic cloves, minced
3 tablespoons olive oil
Salt and pepper to taste
4 ounces chèvre
Four 8-inch soft Mediterranean flat breads or flour tortillas
1 cup sliced fresh basil

Method
1. Preheat oven to 400°F (200°C).

2. Combine the eggplant, peppers, onion and garlic in a heavy ovenproof skillet, and toss with the oil, salt and pepper. Roast the eggplant mixture in the oven for about 30 to 35 minutes, until everything has cooked down and is highly fragrant. Let cool a bit.

3. Warm the chèvre for 15 seconds on low in a small bowl in the microwave to soften it.

4. Spread 1/4 of the warmed chèvre on each flat bread or tortilla. Spoon on some of the eggplant mixture and sprinkle on 1/4 cup basil. Roll up the wrap from one side, jelly-roll style.

5. At this point, cover the wraps in plastic and refrigerate until later, if need be. To serve, cut the eggplant wraps in half or slice them into appetizer size pieces.

Recipe © 2008 Maggie Foard. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Also known as “rocket,” arugula is a peppery, strong tasting leafy green that is rich in vitamin C and iron and makes for a great pesto. The strength, bitterness, and heat of arugula vary widely. For many people, the spicy notes are their favorite part of arugula, but if you like flavors a little milder, tone down an especially strapping batch by incorporating spinach leaves and/or adding more cheese to this pesto.

convert Ingredients
2 garlic cloves, unpeeled
4 tablespoons olive oil
1/4 cup pine nuts
3 cups arugula, packed
1/4 cup Pecorino Romano cheese
2 teaspoons lemon juice
Salt

Method
1. Place the unpeeled garlic cloves in a skillet with 1 tablespoon of the olive oil. Cook over medium-low heat until soft, 3 to 4 minutes.

2. In another skillet, toast the pine nuts until lightly browned and fragrant.

3. Peel and mince the garlic. Place the garlic, nuts, arugula, cheese, and lemon juice in the bowl of a food processor and pulse until a coarse paste forms. With the machine running, gradually stream in the remaining olive oil and blend until the pesto emulsifies. Season with salt.

Serving Suggestions:
~ Serve the arugula pesto over a salad of fresh peaches and prosciutto (Italian ham)
~ Toss the pesto with gnocchi, chopped fresh tomatoes and shaved cheese
~ Make an arugula pesto pizza. Coat pizza dough with pesto and mozzarella cheese, and bake in a hot oven.

Recipe © 2009 Stacey Printz. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.